This easy peach dump cake only takes one pan…and is ready for the oven in just 5 minutes! Use fresh or frozen peaches in this 9×13 fruit cake.
One of the first desserts I remember making after I got married was dump cake. I had cherry dump cake first. Then I started experimenting with other fruit dump cakes.
These easy fruit cakes are so versatile. In fact, we have even made dump cake in the slow cooker!
What is dump cake?
Dump cake is an easy dessert that generally uses canned (or frozen) fruit and a dry cake mix and butter to create an amazingly easy, one dish dessert of so many different varieties. Chocolate + Cherry, Spice Cake + Apples…the possibilities are endless!
How to Make Dump Cake
- Prepare. Preheat oven to 375º Fahrenheit. Measure out ½ cup of cake mix and set aside for the topping.
- Mix. In a 9×13 inch pan, mix peaches (with juice from one bottle) together with remaining cake mix and vanilla.
- Top. Sprinkle brown sugar and cinnamon on top of the peaches mixture. Sprinkle ½ cup remaining cake mix over the top of the brown sugar and cinnamon. Top cake with sliced butter, being careful to completely cover the cake mix so that little to no dry mix remains.
- Bake. Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake.
Can I use frozen peaches?
You can add frozen peaches instead of canned or bottle peaches for this cake. If you use frozen peaches, you will need to thaw the peaches before adding them to the cake.
Make sure to pour in the juice created from the thawed peaches as well. You should use about 1 cup of liquid from the peaches for this cake. If the peaches aren’t giving off that amount of liquid, use water for the remaining amount needed.
Can I use the peaches that have heavy syrup in them?
After experimenting with this recipe, I felt that using peaches in 100% juice and then adding in sugar separately gave this dessert a fresher, less heavy taste than when using peaches in heavy syrup. It also makes this dessert a little healthier and brings out the natural flavorful goodness of the peaches. If you only have peaches in heavy syrup available, then I would omit the brown sugar entirely.
Can I use other fruits?
I recommend using any canned or bottled fruits that have been canned in 100% juice. If the fruit has been stored in heavy syrup, I recommend leaving the brown sugar out.
Some great fruit option are cherries (Add a small can of crushed pineapple if using cherries. You won’t be disappointed!), canned blueberries and canned apples.
If using fresh berries such as blackberries, blueberries, or strawberries, roll them in ½ cup granulated sugar before adding them into the pan. Depending on the fruit’s natural sweetness and how ripe they are, you may need to add a little bit more sugar.
How do I store cake with fruit?
This will last for up to 4-5 days in the refrigerator. Make sure to cover it completely before storing. You can also freeze this cake for up to 3 months.
How do I reheat Peach Dump Cake?
If heating smaller portions, feel free to pop them in the microwave to reheat. If heating the entire pan, you can heat it in the oven at 350 degrees for about 20 minutes or until it is warmed through. Don’t forget the ice cream on that second round!
Other Peach Cake Recipes
Peach Dump Cake
- 46 ounces peaches in 100% juice (we used 2 23 ounce Dole peaches bottles) drain the juice from ONE of the bottles
- 1 box yellow cake mix (15 ounces) reserve ½ cup for topping
- 1 teaspoon vanilla extract
- 1 cup salted butter (2 sticks, sliced thin)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- whipped cream or vanilla ice cream optional toppings
- Preheat oven to 375º Fahrenheit.
- Measure out ½ cup of cake mix and set aside for the topping.
- In a 9×13 inch pan, mix peaches (with juice from one bottle) together with remaining cake mix and vanilla.
- Sprinkle brown sugar and cinnamon on top of the peaches mixture.
- Sprinkle ½ cup remaining cake mix over the top of the brown sugar and cinnamon.
- Top cake with sliced butter, being careful to completely cover the cake mix so that little to no dry mix remains.
- Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake.
- Serve with vanilla ice cream or whipped cream.